Beef Stroganoff

Beef Stroganoff
Beef Stroganoff

I have a confession...

I am the only one in my house who likes Beef Stroganoff.  But I still make it.  I have a 3-month meal plan, and I always slip in this recipe.  The cook deserves to eat what she wants!

I have often used less-expensive top sirloin in this recipe and it was still very good.


1 pound beef tenderloin or boneless top loin steak, about 1 inch thick
2 Tablespoons butter
1 ½ cups beef broth
2 Tablespoons ketchup
1 clove garlic, finely chopped
8 oz. sliced fresh mushrooms (3 cups)
½ cup chopped onion (about 1 medium onion)
3 Tablespoons flour
1 cup sour cream
8 oz uncooked egg noodles (half of a 1 lb. bag)


1.  Cook egg noodles according to package directions; drain and set aside.

2. Cut beef across grain into 1 ½ x ½-inch strips.

3.  Melt butter in a 10-inch skillet over medium-high heat.  Add beef; cook until browned.  Add mushrooms, onions, and garlic.  Cook until onions are soft and translucent, stirring occasionally.

4.  Reserve 1/3 cup of the beef broth.  Stir remaining broth and ketchup into skillet.  Heat to boiling; reduce heat to low.  Cover and simmer about 15 minutes or until beef is tender.

5.  Wisk flour into reserved broth; gradually stir into beef mixture.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in sour cream and cooked egg noodles.

Serves 4

Adapted from Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)

Beef Stoganoff

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